"A small restaurant and plaza window opened by Armando Salazar in 1995 in Mariachi Plaza, accessible by public transit and beloved by the local mariachi community. Its tripa doradita is meticulously cleaned, aggressively fried to a chicharrón-like crisp, intensely seasoned with cumin and chile powder, and served on a handmade corn tortilla with a thick salsa—an entry-level offal taco that can spoil other versions for you." - ByJavier Cabral, as told to Sam Stone